Double Choc-Rock-Vegan Muffins.

This was my first attempt and i adapted the recipe from another blog. It was just as tastey as my ‘normal’ muffins, however the texture was a little ‘harder’. It was like a cookie, a brownie and a muffin had a threesome and this is what they produced. I need to experiment making these again and make some more adjustments to get the moisture right as they are a little bit dry and crumbly…akin to a rock cake. Or is this what to expect from vegan baking??? I wish we had a local vegan bakery so that i could compare what i am making as i currently have no benchmark to see if what i am doing is on par. Next time i will also add half a cup of mashed banana just to see if that makes the batter a bit more moist and softer. Some of my friends have also mentioned cooking with cooked and mashed up sweet potato to get the moisture right in muffins and cakes, which has got me tantalisingly intrigued.

All in all, i was happy with the result, and unlike normal muffins, they actually tasted better the next day, especially eating it cold without letting it reheat in the oven for a few minutes. There is something magical about chewy, crispy, soft chunks of chocolate sitting inside a spongey home-made muffin. I don’t think that this there just yet. But it fills a void, even if the texture is not as i wish it to be, i will be baking them and tweaking the recipe again until i get it right.

First attempt.(Delicious, but a bit dry as i needed to tweak the recipe. Also a bit crunchy as i left these poor muffins in for a few minutes too long)

Second attempt.
(I only used 2 tbs of baking powder, an extra tablespoon of baking powder would have given these babies a cute top.)

**If the mixture is too heavy/moist for your liking, you can just add 1/4 cup of apple sauce and or eliminate the banana.

Preheat oven to *180 degrees and and line your muffin tin with squares of baking paper or muffin cups (This is crucial, i just greased mine with olive oil spray, thinking that would have been enough to slide them out. However, because of the chocolate which melted it, it stuck to the sides and the bottom of the moulds, and some of my muffins had no bottoms because they were stuck to the tin by the melted/cooled chocolate).

Mix the dry ingredients thoroughly in a separate bowl. Using a different bowl, whisk the Apple Cider Vinegar and Rice Milk until frothy and then stir in the rest of the wet ingredients until combined. Fold the chocolate chunks into the dry ingredients, form a little well in the middle of the bowl and then pour in the combined wet ingredients into the well and stir in the wet ingredients in the same direction until just combined. If you go overboard and stir it up too much, it will make the Muffin mixture get too tough. So just stir and fold several times.

Divide among prepared muffin tin and bake for at least 20 minutes, sometimes it can take up to 35 minutes. Just set your timer for 20 mins to check on them at that time and test using a knife or wooden skewer, if it feels firm as you poke it through and if it comes out clean, it’s ready. Remove from the oven and allow to cool in muffin tray for about 5 minutes then remove to cooling rack.

This recipe made me 9 greedy sized muffins, but it could definitely be spread out to make 12 muffins.

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4 thoughts on “Double Choc-Rock-Vegan Muffins.”

Trust me, vegan baking can definitely be just as moist & noncrumbly as standard baking 😀
I’ve found that it’s super important to keep a hawk eye on the oven when muffins & cupcakes are nearing done; an extra minute can be the difference between moist and little-bit-dry!

Mainly it’s a case of finding a kick-ass recipe, or tweaking one to your own perfection, though. Kitchen experiment time!

Maybe try reducing the cocoa powder to 1/3 and upping the milk to 1 cup. It’ll still be chocolatey, don’t worry 🙂 I have posted a few awesome vegan muffins/cupcake recipes on my lil food project, thekitchenrebellion.com, if you’d like somewhere else to check out recipes-wise.

Thanks for your encouragement Lissa, yes i love your food blog. I will be trying again with some of your suggestions. For sure the timing really counts hey, i’m certain if i had of taken them out 3 minutes earlier, they would have been a bit softer and moist. Two more muffins to eat before i try again 🙂

take two. this time i have added one cup of rice milk instead of 3/4 cup, a mashed up small banana and 2 tbs of filtered water. this batter was much better as it resembled the sloppy muffin mixture i am used to seeing. and this time, i have it set to check spot on after 20 minutes….and not my usual ‘too lazy to run and get up from the couch in a hurry’ 20 minutes.

I have made changes to the recipe which have been denoted with an asterix in the blog. Adding more wet ingredients (such as changing the volume of rice milk and adding the banana – thank you Lissa for your advice) gave me a beautifully moist muffin…i checked the muffins at 20 mins but they hadn’t risen much so i left them for another 8 mins. I only added 2 tbs of baking powder so they didn’t have huge muffin tops (which is why the recipe calls for 3 tbs), but they are deliciously moist and spongey….almost like a brownie. I think that this recipe has hit the spot. JOY!!!!